There’s nothing like a bowl of creamy, dreamy shrimp risotto—tender shrimp, sweet peas, and rich Parmesan folded into perfectly cooked Arborio rice. This 30-minute recipe rivals your favorite Italian restaurant, and I’ll show you the secrets to nailing it every time!
If you enjoy quick and easy recipes like this beginner-friendly Italian-style prawn and pea risotto, you'll love this easy vegan lentil soup recipe for weeknight dinners. Complete your Italian feast with a Traditional Italian Tiramisu cake made with mascarpone—it's sure to bring a taste of Italy to your home!
For more family-friendly Italian recipes (everybody loves Italian!), try this creamy shrimp gnocchi, this homemade pizza recipe or my preferred rosemary focaccia bread.
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⭐️ Quick FAQ:
- Can I use frozen shrimp? ✅ Yes! Thaw first.
- Best rice for risotto? 🌾 Arborio or Carnaroli.
- Make it dairy-free? Use vegan butter and nutritional yeast.
💗 Why This is the BEST Shrimp Risotto
✅ Creamy without heavy cream (thanks to starch in Arborio rice).
✅ Restaurant-quality with white wine, garlic, and Parmesan.
✅ Kid-friendly (mild, cheesy, and packed with peas).
✅ Flexible (swap shrimp for scallops or mushrooms).
Perfect for: Date nights, meal prep (stores well!), or impressing guests.
🍚 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Peas – Whether you have frozen or fresh peas, both work splendidly to add a burst of green to your dish.
- Arborio Rice: Rinse under cold water in a fine-mesh strainer, gently agitating with your fingers, until the water runs completely clear (about 1-2 minutes). This removes excess starch for a perfect risotto texture.
♻️ Substitutions
- Arborio Rice – If you don't have Arborio rice, you can swap it with any short-grain rice like Carnaroli Rice, Valencia Rice or Sushi Rice, for your creamy risotto.
- Shrimp – Replace with sustainably sourced scallops or even chunks of white fish.
- Butter – To make the recipe dairy-free, substitute butter with a vegan butter alternative.
- Grated Parmesan – If you're dairy-sensitive, try using a dairy-free parmesan, or nutritional yeast for that cheesy flavour.
- Chicken Stock – For a vegetarian twist, use vegetable broth.
- Garlic Cloves – Garlic powder can be a handy replacement.
📖 Variations
- Lemon Twist: Squeeze some fresh lemon juice on your risotto. It adds a zesty hint that's so good.
- Mushroom Magic: Add sautéed mushrooms. They go great with shrimp and peas.
👩🍳 How To Make Easy Shrimp & Pea Risotto (30-Minute, One-Pan)
I’ll show you how to make foolproof risotto—the way I’ve perfected it after years of testing! Just like this canned tuna pasta (ready in 15 minutes). You’ll get creamy, restaurant-quality results on your first try with my step-by-step tricks.
STEP 1: In a big pan, heat olive oil, add onions and garlic. Cook until the onions look clear. Then, add Arborio rice and stir for 2 minutes. Pour in white wine and stir until it's gone.
STEP 2: Lower the heat. Add a small amount of the warm chicken stock at a time to the rice, stirring frequently. After 10 minutes, put the shrimp in. Keep adding stock until the rice is al dente.
STEP 3: After an additional 5 minutes, add the peas. When everything is cooked, turn off the heat. Put in butter, parmesan, and parsley. Let it sit for a minute.
STEP 4: Serve with more parmesan, a pinch of chilli flakes (if you like spicy), and extra parsley on top.
A full list of ingredients and instructions can be found in the recipe card below.
💭 Expert Tips
- Use a wide, heavy-bottomed pan for even heat distribution and better control while stirring.
- Add a squeeze of fresh lemon juice right at the end to brighten up the dish and balance the richness.
- Let the risotto rest covered for a minute before serving to help the flavors meld together nicely.
❓Easy Shrimp & Pea Risotto (30-Minute, One-Pan) FAQs
Raw prawns work great in risotto. Add them during the last few minutes of cooking—just before the final ladle of stock. They’ll cook through in about 5–7 minutes, turning pink and tender. It’s an easy way to build flavor without overcooking them. Stir in some peas and finish with grated Parmesan for a creamy, satisfying dish.
Peas only need about 2–3 minutes to cook. You can boil them first, drain, and set them aside—or just stir in frozen peas during the last few minutes of cooking. They’ll warm through quickly and keep their bright color and slight bite.
Most risottos start with sautéed onion in olive oil or a mix of oil and butter—it adds a nice base of flavor. If you’re out of onions, chopped leeks or celery work too. Just cook them gently until soft before adding the rice.
Shrimp cook fast—usually in 3 to 4 minutes for medium ones. Large or jumbo shrimp might take up to 7–8 minutes. You’ll know they’re ready when they turn pink and the flesh looks opaque all the way through. Just be careful not to overcook them—they can turn rubbery pretty quickly.
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Easy Shrimp & Pea Risotto (30-Minute, One-Pan)
Ingredients
- 350 g Arborio rice Carnaroli Rice, Valencia Rice or Sushi Rice
- 250 g shrimp peeled & deveined, caught from sustainable sources if possible
- 1 onion finely diced
- 50 ml dry white wine Pinot Grigio or Sauvignon Blanc
- 50 g frozen or fresh peas fresh or frozen
- 50 g butter cubed, cold
- 100 g grated Parmesan plus extra for serving
- 1 litre chicken stock warm, made from 2 chicken stock cubes dissolved in 1 litre hot warer (sub: vegetable stock)
- 3 garlic cloves minced or grated
- 3 tablespoons olive oil extra virgin preferred
- ½ teaspoon pepper
- salt to taste
To serve
- chilly flakes
- fresh parsley
Instructions
- To make the stock, dissolve 2 chicken stock cubes in 1 litre of hot water. Keep it warm on low heat while you cook the risotto.1 litre chicken stock
- In a large, deep skillet or wide pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook for a few minutes until the onion is soft and smells great.1 onion, 3 tablespoons olive oil, 3 garlic cloves
- Add the Arborio rice and stir well to coat the grains with the oil. Toast the rice for about 2 minutes, until the edges look slightly translucent. Pour in the white wine and stir until it’s fully absorbed.350 g Arborio rice, 50 ml dry white wine
- Lower the heat to medium-low. Start adding the warm chicken stock, one ladle at a time, stirring often. Let the rice absorb the liquid before adding more. Keep going for about 15–20 minutes, until the rice is tender but still has a little bite.
- Meanwhile, prep the shrimp. Butterfly about 6–8 of them by making a small cut along the back, and chop the rest into smaller pieces. Add the shrimp to the pan about 10 minutes into cooking—when the rice is halfway done.250 g shrimp
- In the last 5 minutes, stir in the peas. Once the rice is cooked and most of the liquid is absorbed, turn off the heat and stir in the butter and Parmesan. Season with salt and pepper to taste, then sprinkle over chopped parsley.50 g frozen or fresh peas, 50 g butter, 100 g grated Parmesan, ½ teaspoon pepper, salt
- Let the risotto rest off the heat for a minute or two before serving. This helps everything settle. Serve hot, topped with extra Parmesan, a pinch of chili flakes (if you like a bit of heat), and more fresh parsley.
Claudia Ciorteanu says
My family loved this!
Lathiya says
Made this risotto last night and enjoyed every bit of it. It is perfect when you want to enjoy some cozy dinner without much fuss.
Juyali says
Made this for dinner, and the risotto turned out perfectly creamy, and the prawns were so tender.
Nicole Kendrick says
Thank you for sharing this recipe
Nora says
This King Prawn and Pea Risotto was absolutely delicious! Creamy, flavorful, and packed with juicy prawns and sweet peas—it felt like a restaurant-quality dish but was so easy to make. Perfect for a cozy dinner!
Elizabeth says
Such a yummy risotto! It was a huge hit!
Liz says
My family loved this risotto! So delicious!!!
Alena says
This one is so creamy and delicious. A must try!
Rosanna says
Such a tasty risotto and loved all the tips - thank you!